Reds on the River Chef Glenn Forgie has put together a Caribbean themed meal for the week that includes a jerk chicken soup, sour orange mojo roasted pork and tres leches cake.

“I wanted it to be fun,” Forgie said. “It’s getting towards spring and that’s when we are thinking of that fresher food, so we’ve got a little zest going on there and some fun spices and not as heavy.”

Forgie said that he is excited to participate in Rockford Restaurant Week and give people something fun to do during the month of March.

“It’s March, it’s dreary outside … give people a reason to get out and eat around town.”

He hopes that Rockford residents won’t be the only ones hitting the restaurant scene and enjoying the town’s culinary talents, but that Grand Rapids diners will make the trip north and try an eatery they’ve never experienced.

Diners aren’t the only ones that benefit from Restaurant Week, Forgie said. It’s also fun for the chefs, some of whom have put together special off-the-menu selections for the week.

“It’s an opportunity for the restaurants to have a little fun, showcase something new, a little unique. Get some people in who maybe haven’t been there before and introduce them to it.”

One dollar from each order will be donated to Feeding America West Michigan, a nonprofit that reclaims surplus food from farmers and manufacturers and channels it to people in need through a network of more than 1,250 food pantries, soup kitchens and homeless shelters.

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